"A fluffy, moist crumb studded with sweet, juicy blueberries. Oil-free & vegan, these muffins make the perfect healthy breakfast or snack any time of day."
Blueberry Muffins
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Prep time 10mins
Cook time 30mins
Serves or Makes: 12 small muffins
Recipe Card
ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1/4 cup soy milk
- 1/2 cup applesauce
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 cup whole wheat pastry flour
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup blueberries
Method
Step 1
Preheat the oven to 350°F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking.
Step 2
Mix together flax and water and set aside.
Step 3
Combine lemon juice and soy milk and set aside. The milk will curdle as it sits but this is okay.
Step 4
In a large bowl, combine apple sauce, tahini, maple syrup, and vanilla.
Step 5
Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder.
Step 6
Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently.
Step 7
Fill up each muffin liner about 3/4 full, keeping in mind that they will rise while they bake. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tray to a cooling rack until completely cooled.